vegan lifestyle blog

thick & creamy roasted tomato soup

Have I told you how much I love soup? I mean, there is nothing more simple to cook than soup. I don’t even remember the last time I had soup in a can. Yuk! Always, and I do mean ALWAYS, make it yourself. You can do. It’s easy! Here is how I make my Thick & Creamy Roasted Tomato Soup.

I always start off with the most beautiful ingredients that I can find. These roma tomatoes fit the bill this day. My basil was a little pitiful, but I can handle that. Add some garlic and we are off to a good start. Cashews are what makes the soup thick and creamy.

I lined a baking sheet with parchment paper. Sliced the tomatoes in half and drizzled them with olive oil. This time of year fresh tomatoes are not the best so they need the flavor of the olive oil. I also sprinkled them with salt and pepper. I added the garlic gloves and roasted them all for 22 mins in a 400 degree oven. While the tomatoes were roasting, I soaked 1/2 c of raw cashews in hot water. I placed the cashews in a high powered blender with 2 T of the soaking water and gave them a good blitz. Then I added the roasted tomatoes, roasted garlic, basil leaves, a date and salt and pepper.

This soup came out so thick and creamy my mouth is watering for it as I write. Adding a few homemade croutons and a small basil leaf and I was in soup heaven. Do you see how easy that was?! Always, ALWAYS make your own soup!